Avocado Sweet Pea Pizza with Cauliflower Crust
Prep time: 1.5 hours
Makes one 9 inch crust – 2 servings
4 cups ‘riced’ cauliflower (about 1 medium head) – ‘Riced’ cauliflower is also available frozen in some stores)
1 flax egg (see recipe below)
2 tbsp nutritional yeast
1 tsp parsley
1 tsp basil
2 cloves chopped garlic
1/8 tsp sea salt
2 tsp cornstarch
1 tbsp cornmeal or psyllium husk powder
Use grating blade of food processor or hand grater to make the cauliflower “rice”. Frozen cauliflower rice is available – prepare according to package directions, cool, and proceed to Step 3.
Add riced cauliflower rice to a large pot of boiling water. Cook until softened – about 5 minutes. Drain in a fine mesh strainer and allow to cool.
Spread out cauliflower rice onto a clean dish towel and ring out as much of the excess liquid as possible. Switch to a second dry towel if necessary to remove as much water as possible.
In a large mixing bowl, prepare the flax egg. After flax egg has thickened, add nutritional yeast, parsley, basil, garlic, sea salt, and cornstarch, and mix thoroughly. Then add cauliflower rice.
Stir with a large spoon to mix until a loose dough forms.
Line a baking sheet or pizza pan with parchment paper. Sprinkle with cornmeal or psyllium husk powder to prevent sticking.
Spread the dough to about 1/3” thick on the parchment and make the crust slightly thicker around the outer edge. Bake crust for 35 minutes at 375oF.
Remove crust from oven and loosen the crust from the parchment with a spatula and place another sheet of parchment paper on top of the crust. Flip holding both sheets of parchment and then remove top sheet. Bake for an additional 15 minutes or until the edges appear golden brown and the center feels firm. (At this point, Cauliflower Crust may be baked ahead and frozen, if desired).
While crust is baking prepare Avocado Sweet Pea Sauce and sautéed vegetables – see below.
Spread the Avocado Sweet Pea Sauce in a thick layer around the crust leaving edges free. Top with sautéed veggies and greens mixture. You may also sprinkle with vegan cheese, if desired.
Bake until toppings are slightly browned and vegan cheese, if added, is melted – about 10 minutes.
Serve warm with a salad.
Avocado Sweet Pea “Sauce”
1/2 cup baby kale or baby spinach, or mix of both, stems removed
1 small (or 1/2 large) ripe avocado
1/3 cup pine nuts
2 cloves garlic
1 tbsp lemon juice
2 tsp extra virgin olive oil
½ cup sweet peas
Sea salt and pepper
In a food processor, add the baby kale/spinach, avocado (pitted and scooped out of peel), garlic, pine nuts, lemon juice, and extra virgin olive oil. Blend until smooth.
Add the peas and pulse until slightly mashed.
Season with sea salt and pepper to taste.
You will likely have extra sauce remaining. This makes a great veggie dip or pasta sauce, so enjoy the leftovers.
For each "egg", combine 1 tbsp ground flaxseed and 3 tbsp water, whisk well and allow to sit for 5 minutes until it thickens.
1 cup chopped vegetables – mixture of your choice – mushrooms, bell peppers, carrots, broccoli, cauliflower, zucchini
½ cup spinach (or any greens), coarsely chopped
1 tbsp vegetable broth or extra virgin olive oil
Sauté vegetables over medium heat for about 5 minutes depending on vegetables chosen. You want to just lightly sauté as the vegetables will brown on the pizza.
Add spinach, sauté for an additional 2 minutes until just wilted.